Other Food Allergies

Egg free cooking with Flax Gel

Does anyone have any experience working with Flax Gel (one tbsp flax meal and 3 tbsp hot water then cool and add)? I just made a fantastic meatloaf using this instead of eggs. I found the meatloaf idea in a magazine.

Curious how it would work in baked goods and would it be the same mixture ratio?

I have a whole bag of flax meal to play with. It sounds like it has fabulous nutrients that would be a bonus to my recipes as well as replacing egg.

Maybe it was the brand I got. I tried it in muffins and I didn't like it at all! It's still in my freezer since the bag was so expensive. I heard that it goes rancid quickly so it's been in there, but it may go bad there too. Anyone know?

Thank You! I will do the search. DD has been contact sensitive to raw eggs her entire life(HUGE hives)--we have disposable gloves she wears when she helps me cook batters and I try to make her something else. I am thinking it would just be easier to adjust and not have to worry.

I printed your list and had a thought. Anyone try the 'no egg' thing at altitude? We are higher than Denver and we are suposed to decrease baking powder/add flour or things rise tooooo much (I clean my oven often).

My dd has egg and peanut allergy. Baking is interesting at altitude. I use the following replacers. For cookies, ener-g foods egg replacer; for muffins, applesauce. Cakes have been my biggest nightmare because it is hard to get them to rise without egg. I have found it best to use recipes that don't list eggs to begin with. I have a vegan baking book (Sinfully Vegan) that works quite well, I just skip over the recipes that contain nuts.

I have used the Flax Mixture replacment for several years.
I grind the seed extra fine - and then sieve to remove the bigger bits. I boil 1 cup of water and 1/3 cup of the powder for 3 minutes. Let cool. I keep in a small jar in the fridge - keeps well for a few weeks. You can make smaller batches if you like - just keep the proportions the same.

It provides binding only - not leavening so it's perfect for atitude. It's best in muffins and cakes that are strongly flavoured - like spice cakes, banana muffins, etc. Not so good in things that are delicate like sugar cookies . . .

If the recipe doesn't have any other leavening (like baking powder) then I add accordingly - 1 tsp of b.p. never hurts!